• In a gallon size Ziploc bag or large bowl, combine chicken, thyme, onion powder, garlic powder and reserved balsamic vinaigrette; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium heat.
• Brush chicken with vegetable oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, avocado, tomatoes, cucumbers, red onion and basil. Pour the balsamic vinaigrette dressing on top of the salad and gently toss to combine.
• Serve immediately.

for the balsamic vinaigrette

• In a medium bowl, whisk together olive oil, balsamic vinegar, shallot, garlic, Dijon, honey and parsley; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.